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Scallop-Leek Crust
Pork Loin
TO SERVE
Slice pork loin. Ladle 1-1/2 oz. sauce on plate. Place sauteed mustard greens at top of plate; arrange 3 slices pork over greens. Suggested accompaniments; wax beans, scalloped potatoes, glazed root vegetables.
NOTES
Season: Year round
Food cost: moderate
Wine: Pinot Grigio, Cabernet, Sanvignon
History: Chef developed recipe as entree for hot-food competition.
Pork Loin
TO SERVE
Slice pork loin. Ladle 1-1/2 oz. sauce on plate. Place sauteed mustard greens at top of plate; arrange 3 slices pork over greens. Suggested accompaniments; wax beans, scalloped potatoes, glazed root vegetables.
NOTES
Season: Year round
Food cost: moderate
Wine: Pinot Grigio, Cabernet, Sanvignon
History: Chef developed recipe as entree for hot-food competition.
